Sanitation Flashcards
While inspecting a delivery of canned coffee, you notice the ends are bulging out which yields to pressure when pressed upon. What should you do?
Accept the coffee
Ketosis is caused by_____?
Eating too few carbohydrates
Milk should be delivered at a temperature not to exceed ______.
45 degrees
Hot held leftovers must be used within how many hours?
5
When reheating leftovers, what temp should it reach for how many sec? And must not exceed what?
165 for 15 sec
2 hours
What is the highest grade of federal grade for canned vegetables?
US FANCY
All food handlers prior to working shall be inspected by medical and be recorded on a _______.
SF-600
When is PPD required for civilian personnel? Active duty personnel?
Initial placement
Quadrennially
Nonpotentially hazardous leftovers are?
Individually packaged items
Unsliced hard skinned fruits
Condiments
Potentially hazardous leftovers are?
Any prepared food for a specific meal then saved for later
What is the four hour cooling method?
From 140-70 within first 2 hours
70-41 or below in the last two hours
What is the proper way to label leftovers?
Use within 24 hours
Date and time prepared
Date and time to discard
At what temperatures do we serve hot and cold foods?
hot 140
cold 41 or below
What must be ensured before manually washing tableware?
three sinks must be clean
equipment and utensils must be presoaked, prescraped, and preflushed
How many methods are there to manually wash and what are they?
4
- immersion for 10 sec with the proper ph level and proper temp level
- immersion for 30 sec in clean water thats 171 degrees
- immersion for 1 min in a 12.5-25 ppm of iodine solution in 75 degree water with ph level no higher than 5
- steam, spraying, swabbing, or rinsing
How shall equipment be dried?
air dry
What is the proper PSI for a dishwashing machine?
no less than 15 and no more than 25 PSI on water line
no less than 10 PSI at rinse nozzle
What are the proper temperature ranges for the wash, pumped rinse, and final rinse cycles?
- wash 140-160
- pumped rinse 165-180
- final rinse 180-194
What is the minimal surface temperature utensils must reach after being sanitized?
160
Where shall non-food items be stored?
in an area designated for that purpose
Chemicals used for sanitation shall not have concentrations higher than the maximum allowed by who?
Food and Drug Administration
Swabs shall be disinfected ____ and stored ____
weekly, outside
How often should ice machine be inspected for cockroach infestation within the motor and insulation areas?
weekly
